Whether you love them or hate them, Brussels sprouts are a vegetable that often divides opinions. However, if you’re looking for a new and exciting way to enjoy this cruciferous veggie, then look no further than smashed Brussels sprouts. This fuss-free recipe takes these tiny cabbages to a whole new level of deliciousness, making them the perfect side dish or even a main course for the vegetarians in your life.
Smashing Brussels Sprouts: A New Twist on a Classic Vegetable
Recipe 1: Smashed Brussels Sprouts with Garlic Butter
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Trim the ends of the Brussels sprouts and remove any wilted or discolored leaves.
3. In a large pot, bring salted water to a boil and add the Brussels sprouts. Cook for 8-10 minutes or until fork-tender.
4. Drain the Brussels sprouts and pat them dry with a paper towel.
5. Place the sprouts on a baking sheet and gently smash them with the bottom of a glass or a fork, until they are slightly flattened.
6. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
7. Add the butter to the skillet and let it melt. Stir in salt and pepper to taste.
8. Pour the garlic butter mixture over the smashed Brussels sprouts and toss them gently to coat.
9. Roast the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
10. Serve the smashed Brussels sprouts hot as a side dish or a main course. Enjoy!
Recipe 2: Smashed Brussels Sprouts with Balsamic Glaze
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Trim the ends of the Brussels sprouts and remove any wilted or discolored leaves.
3. In a large pot, bring salted water to a boil and add the Brussels sprouts. Cook for 8-10 minutes or until fork-tender.
4. Drain the Brussels sprouts and pat them dry with a paper towel.
5. Place the sprouts on a baking sheet and gently smash them with the bottom of a glass or a fork, until they are slightly flattened.
6. Drizzle the olive oil over the smashed Brussels sprouts and season with salt and pepper.
7. Roast the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
8. In a small saucepan, combine the balsamic vinegar and honey. Cook over medium heat until the mixture is reduced and slightly thickened.
9. Remove the Brussels sprouts from the oven and drizzle the balsamic glaze over them.
10. Serve the smashed Brussels sprouts hot as a side dish or a main course. Enjoy!
